Recipe: Panzanella Salad with Fresh Mozzarella and Cucumber

When the summer heat rolls in, my mind goes straight to tomatoes—nothing beats them in peak season. 🍅☀️ Sweet, juicy, and packed with flavor, they’re the star of one of my favorite warm-weather dishes: Panzanella Salad with Fresh Mozzarella and Cucumber.

It’s everything I love in a summer bite—crunchy toasted bread, ripe cherry tomatoes, crisp cucumber, fresh basil, and creamy mozzarella—all tossed in a simple vinaigrette that lets the ingredients shine. Here’s how to make it for yourself at home.

Ingredients:

   •   4 cups crusty day-old bread, cut into 1-inch cubes

   •   2 cups cherry tomatoes, halved

   •   1 English cucumber, thinly sliced

   •   1 cup fresh mozzarella pearls or torn mozzarella

   •   1/4 red onion, thinly sliced

   •   1/4 cup fresh basil leaves, torn

   •   2 tablespoons red wine vinegar

   •   1/4 cup extra virgin olive oil

   •   Kosher salt and freshly ground black pepper, to taste

Instructions:

    1.    Preheat oven to 375°F. Spread bread cubes on a baking sheet and toast for 10–12 minutes until golden and crisp. Let cool.

    2.    In a large bowl, combine cherry tomatoes, cucumber, red onion, and toasted bread.

    3.    Add mozzarella and basil to the mix.

    4.    In a small bowl, whisk together red wine vinegar, olive oil, salt, and pepper.

    5.    Pour dressing over the salad and toss well. Let sit for 20–30 minutes before serving to allow the flavors to meld and the bread to soak up the juices.

    6.    Finish with a drizzle of olive oil and an extra crack of black pepper.